What is the US version?

Golden Syrup?

Demera sugar?

If anyone knows of a list already made that would be awesome. I was sent recipes from DH mum and now I have to make some of the items!

Corn Syrup for golden syrup
Brown Sugar for demera sugar

Rosie

You can in some speciality food stores and places like Whole Foods find both UK products. 

But Rosie's suggestions both work.

I've always thought of demera sugar as "Raw sugar" or "sugar in the raw"

Demerara Sugar is defined as: 

A white cane sugar treated with molasses to produce large, pale brown crystals.

It is often served with coffee and is used for making biscuits (cookies), cakes and confectionery.

Brown sugar or raw sugar can be substituted.

It was first produced in the Demerara region of Guyana, West Indies hence the name Demerara.

Also this website has more information on sugar than most I have seen.

http://www.sugarindia.com/

Now for my own two cents.
I would note though that depending on the recipe you are using it might be better to use one over the other.  For example US light brown sugar will tend to pack easier whereas sugar in the raw or pure cane will be more granular in texture. 

Oh I just remembered, you have granulated brown sugar in the states too don't you (as opposed to the regular soft)  That works better than regular brown sugar.  I think the Domino sugar is called "Brownulated" or something like that.

Rosie

You can get "turbinado" sugar in the States (usually in health food shops, but also some supermarkets) - it seems like exactly the same thing as demarara to me.  I think turbinado is also known as "sugar in the raw" (like Frances' post).

Be careful if you are using golden syrup in place of corn syrup.  While they look similar, they are actually two different entities.  Golden syrup is made from sugar and corn syrup is made from corn.  This can affect the outcome of whatever you are making.  I made a pecan pie last Xmas using golden syrup instead of corn syrup, measure for measure.  When we cut into the pie, it just turned to a gloopy mess.  I've found that if you substitute half the amount of golden syrup rather than substituting measure for measure, you will get the result you want.

Didn't you make another cake with golden syrup and it didn't come out?

Didn't you make another cake with golden syrup and it didn't come out?

Oi!  Don't even go there!   

 

If you're here in the UK you can also cook with glucose syrup. I've seen a few recipes but if you're an avid baker, you will feel the pain of not having Karo corn syrup so readily available!

I made the mistake of using golden syrup (instead of honey) in a cake once.  It was horrid!  Way too sweet and sticky.  Blech.   

I do have a secret stash of Karo syrup now, though!  Thanks to grandma!   

I honestly find that the best thign to do is to A. play with the recipe and be aware that things will come out odd b. buy the stuff you need online if you must or c. use a recipe adapted for that country. 

I tend to just fork out the extra money to get supplies online. 

To be honest the only time we subbed corn syrup for golden syrup was in smallish quantities and I added a bit of brown sugar to help the consistency and it worked fine.  I'd definately not try it in a pie situation given what has been said here.

PS I too have my own stash of Karo...